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Gluten-Free Vegan Oatmeal Raisin Cookies

Delicious, chewy cookies made with wholesome ingredients, perfect for everyone regardless of dietary restrictions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free rolled oats
  • 1 cup almond flour Can substitute with oat flour or another gluten-free blend.
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Wet Ingredients
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup raisins

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, cinnamon, and nutmeg.
  3. In another bowl, mix together the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until everything is well blended. Fold in the raisins until evenly distributed.
Baking
  1. Use a cookie scoop or spoon to drop dollops of dough onto the lined baking sheet, spacing them about 2 inches apart.
  2. Bake for 15-20 minutes, or until the edges are golden brown.
  3. Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for a few minutes to enjoy warm.